Let's find out some tips in making perfect The Traditonal Vietnamese Fried Spring Rolls.
1. To keep the spring rolls’ crispness
Choose new and qualified rice paper
Drain the mixture of vegetables (carrots, taros, kudzus) as much as possible
Add 1-2 teaspoons of vinegar into the water used to soften the rice paper for oil absorbent prevention
Put the spring rolls in the fridge for 1-2 hours before frying to dry the layouts
Add 1 teaspoon of lemon juice into the unheated oil, then use the oil as normal
Deep-fried the spring rolls into boilded oil (bubbles on the oil surface)
2-time frying: 1st time, fry with low temprature to make sure the rolls nicely cooked; 2nd time, fry with high temprature to make the rice paper crispy
2. To choose fresh meat and vegetables
Meat: dry layouts, bright pink color, thick muscles, good elasticity (press and relieve without snail traces), light-colored fat with s distinct aroma
Vegetables
Carrots: Choose firm, smooth carrots without rootlets.
Corn: Choose corn with bright green husks and moist but not slimy silk. Peel back the husk to ensure the kernels are plump and not dry.
Garlic: Choose firm, plump heads. Avoid heads with soft spots or green sprouts
Lettuce, Spinach, and Other Leafy Greens: Choose greens with fresh, crisp leaves. Avoid any that are wilted or slimy.
Onions and Shallots: Choose dry, firm bulbs that feel heavy for their size. Avoid any with soft spots or green sprouts
Potatoes: Choose firm, smooth potatoes. Avoid those with bruises, green spots, or sprouts.
Tomatoes: Choose tomatoes that are fragrant, smell earthy at the stem end, and feel heavy for their size. Avoid tomatoes with wrinkled skins.
Taros: healthy and slightly moist skin. Avoid taro with dry or soft patches on the skin.
Kudzus: firm to the touch with no soft spots or obvious bruises